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Estimation of available methionine and cysteine in proteins of food products by in vivo and in vitro methods

Published online by Cambridge University Press:  09 March 2007

Danuta Pieniaźek ,
Maria Rakowska ,
Wiesława Szkiłładziowa  and
Z. Grabarek
Danuta Pieniaźek
Affiliation:
Institute of Food and Nutrition, Warszawa, Powsihka 61/63, Poland
Maria Rakowska
Affiliation:
Institute of Food and Nutrition, Warszawa, Powsihka 61/63, Poland
Wiesława Szkiłładziowa
Affiliation:
Institute of Food and Nutrition, Warszawa, Powsihka 61/63, Poland
Z. Grabarek
Affiliation:
Institute of Food and Nutrition, Warszawa, Powsihka 61/63, Poland
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Abstract

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1. The available methionine and cysteine contents of proteins were determined by chemical methods after preliminary enzymic hydrolysis.

2. The values for the available methionine and cysteine contents of pure proteins (casein and bovine serum albumin) estimated by chemical methods were similar to those for the total content determined by the method of Moore, Spackman & Stein (1958).

3. Reductions of 15 and 11% respectively, when compared with unprocessed samples, were found in the available methionine contents of sweetened and unsweetened, condensed milks; of roller-dried milk and whey powders, and of mackerel sterilized at 126°, the reductions were 22, 14 and 19% respectively.

4. The available cysteine content of sweetened, condensed milk was reduced by about 32%, whereas for mackerel sterilized at 115 and 126° it was reduced by 64 and 75% respectively.

5. The contents of total sulphur amino acids for these food products did not differ from those for the unprocessed samples.

6. Values obtained for available S amino acid contents by rat bioassay confirmed the results of the in vitro estimations.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 34 , Issue 2 , September 1975 , pp. 175 - 190
Copyright
Copyright © The Nutrition Society 1975

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